stuffed bell peppers recipes | Taste of Home Community  
Right Rail TOH

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Top Recipe Collections

Pasta Salads , Rhubarb Recipes , Potato Salad Recipes , Grilling Recipes , Chicken Recipes , Pork Chop Recipes , Cupcake Recipes , Appetizers
Advanced Search >   Browse Recipes >
Advertise with us ADVERTISEMENT

Follow Us

Home > Taste of Home Community > Community Forums > Recipes > stuffed bell peppers recipes

stuffed bell peppers recipes

Last post Mar 25, 2012 11:32 PM by Antilope . 15 replies.


Forum Jump:
GO
Post reply
Page 1 of 2 (16 items) 12
  •
    • Not Ranked
    Joined: Jun 2003
    Posts: 10
    Posted: Aug 03, 2003 8:23 AM in Recipes
    Post # 1
    stuffed bell peppers recipes
    hi

    can i have your favorite recipe for stuffed green peppers?

    thanks ladies
    False
    • Not Ranked
    Joined: May 2003
    Posts: 862
    Reply Posted: Aug 03, 2003 8:39 AM in Recipes
    Post # 2
    RE: stuffed bell peppers recipes
    These are delicious and very filling. People always ask for the recipe. They can be made ahead. Enjoy! Sadie

    CRAB STUFFED GREEN PEPPERS

    12 small green peppers
    1 1/2cups cooked white rice
    2 7 oz. cans crabmeat (not salad
    crabmeat - can substitute tuna)
    1 cup finely chopped celery
    4 Tbsp. finely chopped onion
    4 Tbsp. finely chopped pimento
    1 1/2 cups mayonnaise
    1/2 tsp. salt
    1/2 tsp. pepper

    Cut tops from peppers and clean out the seeds. Combine tuna or crabmeat with rice, celery, onion, and pimento (or chopped red pepper if you don’t have pimento). Blend mayonnaise, salt, and pepper, and add to rice mixture.
    Spoon mixture into peppers, mounding slightly. Sprinkle with breadcrumbs if you like.
    Place in a shallow casserole dish and add 1/3-cup water, or enough to cover bottom of dish to a depth of about 1/4 inch. Bake in a preheated 350° oven for approximately 30 to 35 minutes.

    Tip: If you can’t get small green peppers, use 6 large ones and cut them in half horizontally. I use 12 small ones when I'm serving this as an appetizer, and 6 large peppers when it's an entree. The recipe can be cut in half.
    False
    • Not Ranked
    Joined: Nov 2002
    Posts: 2,840
    Reply Posted: Aug 03, 2003 9:16 AM in Recipes
    Post # 3
    RE: stuffed bell peppers recipes

    This is the only recipe I've ever used. It is from my Better Homes & Gardens Cookbook (which I got over 25 years ago).

    STUFFED PEPPER CUPS

    Cut off tops of 6 medium green peppers. Remove seeds and membrane. Precook green pepper cups in boiling salted water for about 5 minutes, then drain. (For crisp peppers omit precooking.) *NOTE: I always precook.
    Sprinkle inside of cups generously with salt.

    Cook 1 pound of ground beef and 1/3 cup chopped onion till meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one (16 ounce) can of tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in 4 ounces (1 cup) of sharp process American cheese, shredded. Stuff peppers. Stand upright in 10 x 6 x 1 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes.

    False
    • Not Ranked
    Joined: Jun 2003
    Posts: 10
    Reply Posted: Aug 03, 2003 9:47 AM in Recipes
    Post # 4
    RE: stuffed bell peppers recipes
    thanks
    but i have 2 questions

    cani omit crab meat and use ground beef?
    we don't eat seafood?
    and do you think i will get the same results?


    next.......
    isn't there a sauce(tomato base sauce that cover these)?

    thanks

    or some sauce that you can pour over them?

    i'm making some today for the first time!
    False
    • Not Ranked
    Joined: Jan 2002
    Posts: 76
    Reply Posted: Aug 03, 2003 10:07 AM in Recipes
    Post # 5
    RE: stuffed bell peppers recipes
    This recipe came from the Premiere Quick Cooking magazine. It is cooked in the microwave and is so easy and good.

    STUFFED GREEN PEPPER CUPS

    1 pound ground beef
    1/3 cup finely chopped onion
    1 can (15 oz) tomato sauce, divided
    1/4 cup water
    3 tablespoons grated Parmesan cheese, divided
    1 teaspoon salt
    1/8 teaspoon pepper
    1/2 cup uncooked instant rice
    4 medium green peppers

    Crumble beef into a 1-1/2qt. microwave-safe bowl; add the onion. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until meat is browned; drain. Stir in 1-1/2 cups tomato sauce, water,1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 2-l/2 to 3-l/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from the peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in x 9-in x 2-in baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 10-12 minutes or until peppers are tender. Let stand for 5 minutes before serving. Yield: 4 servings.
    False
    • Not Ranked
    Joined: Mar 2002
    Posts: 178
    Reply Posted: Aug 03, 2003 10:20 AM in Recipes
    Post # 6
    RE: stuffed bell peppers recipes
    STUFFED GREEN PEPPERS

    6 green peppers
    1 1/2#'s of ground pork and ground beef (3/4 each) can use a little more or less
    1 egg
    1/4 cup of rice
    1/4-1/2 cup of chopped onion
    Paparika (I use about a tablespoon
    Salt and Pepper
    1 large (I think it's 32oz.) can of tomato juice

    Cut stem out of pepper and clean inside. Mix all of the ingredients together in a bowl. YOU DON'T COOK THE GROUND MEATS FIRST! Stuff the peppers with the meat mixture and line into a deep pot. Pour the tomato juice over the peppers and add a small amount of water. Cook slowly for about an hour and a half or until done. DELICIOUS.

    PORK CAN BE OMITTED USING ONLY THE GROUND BEEF, HOWEVER THE PORK TENDS TO MAKE THE MEAT MIXTURE MORE TENDER.

    You can also use the same mixture to make stuffed cabbage rolls. The only thing I do differently, is I add a can of sauerkraut (drained and rinsed) on top of the balls after I've put them in the pan, and then add the tomato juice. Enjoy!

    -Joni

    False
    • Not Ranked
    Joined: Mar 2002
    Posts: 178
    Reply Posted: Aug 03, 2003 10:25 AM in Recipes
    Post # 7
    RE: stuffed bell peppers recipes
    I meant to mention that by NOT COOKING the ground meats first, you get a much more tender stuffed pepper letting it simmer in the tomato juice. The same goes for making meatballs. If you put them directly into the simmering sauce, they will come out much more tender.

    -Joni
    False
    • Top 25 Contributor
    Joined: Jul 2001
    Posts: 40,744
    Reply Posted: Aug 03, 2003 10:34 AM in Recipes
    Post # 8
    RE: stuffed bell peppers recipes
    STUFFED GREEN PEPPERS

    Serves: 4
    Effort: average
    Comments: I like to get a bunch of green peppers when they are on sale and make up a bunch of these to stick in the freezer. They heat up nicely.

    Ingredients:
    6 green peppers
    5 cup slated boiling water
    1-1/2 lb. ground beef
    1 onion, diced
    1 teaspoon salt
    1 teaspoon garlic salt
    2 cup cooked rice
    1 15 oz. can tomato sauce

    Instructions:
    Boil pepper for 5 min., drain
    Put peppers in greased pan.
    Cook ground been & onion. Add seasoning, rice & 1 cup tomato sauce. Mix well. Stuff peppers. Top with remaining tomato sauce
    Put a little water with a bullion cube in bottom of pan
    Cover & cook
    350 45 min.
    Uncover cook an addition 15-min.
    These do good if prepare ahead of time, then stick in oven before serving
    These also do well out on the grill. Use a disposable pan.


    "You are as old as your doubts and fears, and as young as your hopes and dreams"
    False
    • Top 25 Contributor
    Joined: Jul 2001
    Posts: 40,744
    Reply Posted: Aug 03, 2003 10:35 AM in Recipes
    Post # 9
    RE: stuffed bell peppers recipes
    MEXICAN HAMBURGER-STUFFED PEPPERS

    Serves: 4
    Effort: easy
    Comments: You can make this ahead of time & cook later. Also this freezes really well. Taste like you just cooked them. I also like to put in aluminum disposable pans and cook out on the grill.
    This was also published in Light & Tasty Aug./Sept. 2003 pg. 29. They call is Mexican-Style Stuffed Peppers

    Ingredients:
    4 ?6 large green peppers (this depends on the size of the peppers)
    1 lb. hamburger
    1/3 c. finely chopped onion
    1/3 c. finely chopped celery
    3 c. cooked rice
    1 c. salsa
    2 t. chopped green chilies
    1 1/2-2 c. finely shredded mozzarella cheese
    1/4 c. salsa
    little water
    1 chicken bouillon cube

    Instructions:
    Cut tops off peppers & remove seeds.
    Put in boiling water & boil 6 min.
    Remove & set aside
    Combine hamburger, onion, & celery & cook until done.
    Drain off grease.
    Stir in rice, 1-c. salsa, and green chilies and 1 c. mozzarella cheese
    Fill peppers with hamburger mixture
    Arrange in pan
    Top each pepper with remaining cheese & salsa
    Put a little water in pan, add bouillon cube
    Cover tightly with aluminum foil (I spray the bottom side of the foil with a non-stick cooking spray so the cheese doesn?t stick to it.
    Bake 350 45 - 55 min.
    These also do well out on the grill using a disposable pan.


    "Don't overlook life's small joys while searching for the big ones"

    False
    • Top 25 Contributor
    Joined: Jul 2001
    Posts: 40,744
    Reply Posted: Aug 03, 2003 10:35 AM in Recipes
    Post # 10
    RE: stuffed bell peppers recipes

    Here are a few of the changes they made. With talking to lots of people who have had their recipes publsihed with Reiman Publication this is a standard thing they do.

    Mexican-Style Stuffed Peppers

    Serves: 6
    Light & Tasty Aug./Sept. 2003 pg. 29.

    Ingredients:
    6 large green peppers (this depends on the size of the peppers)
    1 lb. lean ground beef
    1/3 c. finely chopped onion
    1/3 c. finely chopped celery
    3 c. cooked rice
    1 1/4 c. salsa, divided
    1 T. chopped green chilies
    2 t. chili powder
    1/4 t. salt
    1 c. (4 oz.) shredded reduced-fat mexican blend cheese

    Instructions:
    Cut tops off peppers and sicard, remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rdinse in cold water; set aside. In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into pepers.
    Place in a 13x9x2" baking dish coated with nonstick cooking spray. Add 1/4 c. water to dish. Cover and bake at 350 for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese ism elted.
    Yield: 6 servings

    Nutritional Analysis: One stuffed pepper equals 334 calories, 9 g. fat (4 g saturated fat), 44 mg cholesterol, 665 mg sodium, 41 g carbohydrate, 3 g giver, 23 g protein.

    Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 1/2 starch
    False
    • Not Ranked
    Joined: May 2003
    Posts: 862
    Reply Posted: Aug 03, 2003 10:05 PM in Recipes
    Post # 11
    RE: stuffed bell peppers recipes
    To answer your question on the crab stuffed peppers, I wouldn't substitute anything but tuna or lobster for the crab. It's the seafood/mayo combination that makes these peppers a bit rich and also different from other stuffed pepper recipes. If you don't like seafood, then I'd stick with the other delicious looking stuffed pepper recipes that are posted. Sadie
    False
    • Not Ranked
    Joined: Jul 2001
    Posts: 330
    Reply Posted: Aug 03, 2003 10:39 PM in Recipes
    Post # 12
    RE: stuffed bell peppers recipes
    My recipe for Stuffed Bell Peppers is very similar to Joni6000; however, instead of using Tomato Juice...I use Tomato Soup (2 large cans with 2 or 3 cans of water. Also, I do not use the paprika in my recipe. Happy pepper stuffing!
    False
    Marti (mamamarti)
  •
    • Not Ranked
    Joined: Nov 2002
    Posts: 2,840
    Reply Posted: Nov 13, 2004 6:01 PM in Recipes
    Post # 13
    RE: stuffed bell peppers recipes
    bump for ShadowTails PA
    False
    • Not Ranked
    Joined: Sep 2004
    Posts: 756
    Reply Posted: Nov 13, 2004 7:54 PM in Recipes
    Post # 14
    RE: stuffed bell peppers recipes
    I use the tomato soup also...along with a can of water, 1/4-1/2 cup sugar and a 1/2 stick of butter in it...heat until butter is melted and pour over the stuffed peppers...I use the same recipe for stuffed cabbage...and a hint I got from a friend on the net......freeze the head of cabbage for at least a day before making...take out of the freezer the night before...no need to boil the cabbage!
    False
    • Top 500 Contributor
    Joined: Jan 2002
    Posts: 5,330
    Reply Posted: Nov 14, 2004 12:07 AM in Recipes
    Post # 15
    RE: stuffed bell peppers recipes
    This is the first recipe I used to make stuffed Peppers and with a little tweeking it's still the one I use. See my changes at the bottom

    Stuffed Green Peppers
    6 lg gr Peppers
    1 lb ground beef
    1/2 c chopped onion
    1 16 oz can tomatoes, cut up.
    1 can corn, drained
    1/2 c long grain rice
    1/2 c water
    1 t salt
    1 t worchesterschire sauce
    1 c shredded American cheese (4-oz)
    Cut tops from pepper, clean out. Chop enough of the top to make1/4 c: set aside. Cook the peppers, uncovered, in boilling water for 5 min. Invert to drain well. Sprinkle inside with salt. Cook graound beef, onion, and pepper till meat is browned. Add undrained tomatoes, drained corn, uncooked rice, water, worchestershire and dash of pepper. Bring to a boil, reduce heat cover and cook 15 to 18 min. until rice is tender. Stir in cheese. Stuff pep0pers. Place in a 10X6X2 inch baking dish. Bake covered in a 350 deg. oven for 30 to 35 min.
    Serve with a spachetti sauce over top.
    Note: We can't handle all the bell pepper any more so I just dice up 1 pepper and add to the rest of the mixture. Put in the casserole and bake off. Then serve with sauce if you want. Makes a great casserole even with out the sauce.

    Toni
    False